Puttanesca Sauce

By BakeandDestroy Published: October 12, 2015

• Yield: 8 cups

From the author: Puttanesca is a robust old-school Italian red sauce made from pantry staples—olives, capers, and red pepper flakes. Serve it with any of the pastas in this chapter. It can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Ingredients

• 1/4 cup extra-virgin olive oil
• 6 cloves garlic chopped
• 2 shallots finely chopped
• 1 tsp red pepper flakes
• 1/4 cup dry white wine
• 2 Tbs tomato paste
• 6 cups Scoty’s Marinara Sauce (recipe linked above) or store-bought sauce
• 1 cup pitted Kalamata olives halved lengthwise
• 1/3 cup capers drained
• 8 fresh basil leaves cut into chiffonade

Instructions

1. Put a medium pot over medium heat and add the oil. When the oil is hot, add the garlic, shallots, and red pepper flakes and cook, stirring, until the shallots are translucent, 2 to 3 minutes.
   
2. Pour in the wine and cook, stirring, for 1 to 2 minutes to evaporate some of the alcohol. Stir in the tomato paste and marinara sauce and bring to a simmer. Reduce the heat to medium-low, add the olives, capers, and basil, and season with salt and black pepper. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
   

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